GOYTEOW PAD KIMOW NUA – ‘Drunken’ Noodles With Beef
Ingredients
- 50g Lucky Boat Rice Sticks (10mm)
- 80g Rump steak, thinly sliced
- 2 Medium eggs
- 2 tbsp Vegetable oil
- 1 x Large garlic clove, coarsely chopped
- 1 tbsp Oyster sauce
- 1/2 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tsp Sugar
- 1-2 tbsp Water
- 100g Thai Broccoli cut into 5cm lengths
- Chilli
Drunken does not refer to alcohol in the dish but rather a spicier and stronger tasting dish – one with a real kick to it!
Preparation
Option 1: Soak the Lucky Boat Rice Sticks in cold water for 12 hours. Stir then drain.
Option 2: Pour boiling water over the Lucky Boat Rice Sticks and leave them to soak for 10-12 minutes until cooked. Stir frequently to separate noodles and drain.
Cooking
- Heat the oil in a wok on a medium heat.
- Add the garlic and stir until the aroma is released, then add the eggs, stirring continuously.
- Turn the heat up to very high.
- Add the chilli and beef and stir to mix well with the eggs and garlic. It should take approximately 2 minutes for the beef to be cooked.
- Add the Lucky Boat Rice Sticks and stir well to heat through. Try not to break or chop the noodles.
- Add the seasoning (sugar, oyster sauce, light soy sauce and dark soy sauce) and stir until the noodles are soft, about 1 minute.
- Add 1-2 tbsp water and stir if a softer texture is required.
- Add the broccoli and cook for a further minute. The broccoli should be ‘Al Dente’ (crunchy).
Serving
- Serve on a warm plate and garnish with the crispy basil leaves.
